Join me as I bake through the Great British Bake Off.
These sweet and savory Danish pastries — an apple and almond braid and a spinach-artichoke egg "soufflé" — can both be made with a single batch of pastry dough. They would complement each other at the brunch table or make great grab-and-go breakfast options.
This drizzle cake combines tart grapefruit, roasted to bring out its sweetness, and earthy thyme in an olive oil and buttermilk sponge. Perfect with a cup of Earl Grey tea on a drizzly winter’s day, this moist yet delicate sponge is definitely moreish and one you'll want to add to your baking repertoire!
